Baking with Melanie Andrews

Making Tablet


The Hospitality Critic Reviews

The Tayberry Restaurant

Part of my gastronomic tour of Dundee continued with lunch at The Tayberry Restaurant in Broughty Ferry . Chef Adam Newth is also proprietor of this great new addition to Tayside's culinary scene . The Restaurant opened in November 2015 and offers a relaxed fine dining experience without hitting your pocket . I arrived on a brisk cold December lunch time and was immediately taken by the lovely view overlooking the mouth of the Tay . I was welcomed by friendly waiters and shown upstairs to a dining area that showcased the view perfectly. There is also a Dining area on the ground floor also overlooking the water . The menu was fresh and varied and appears to change frequently. To begin with i was offered Chefs lovely homemade bread .  I started with an oak smoked salmon tartar which was beautifully and delicately dressed with wasabi which was perfectly balanced with apple and cucumber . The plate looked so attractive and it was a shame to eat it. My next course was a venison pie which was quite simply unique. It was dome shaped ,crusty and glazed on the outside and perfectly cooked on the inside . The Venison was braised and had the texture of pulled pork ,lightly spiced and mouthwatering. On the top of this dome was a further little dome shaped black pudding fritter - delightfully light , crisp and bursting with flavour. There was velvety mash potato , winter greens and a jus to loose your self in ,along with seasonal little cubes of vegetables . Simply fabulous . The dessert was every Chefs nightmare - A chocolate fondant .... but this Chef new his stuff . The Chocolate Fondant was perfectly cooked to the last second ,and when cut open, oozed with soft rich chocolate sauce. There was quenelles of sorbet, red honeycombe pieces , spiced apple and quenelles of rich cream to add to my delight. When you order a Chocolate fondant you know that had to be prepared right there and then and i love that this was cooked so well .The beauty about the whole meal was you felt the Chef had been present and it was cooked to order ( as it should be, but not always is) The meal was lovingly prepared and it showed in the presentation and the length of time it took to get to the table. I really dont have a critical thing to say about this great lunch cooked and prepared by a talented young Chef overlooking a stunning coastal location. Onwards and upwards The Tayberry until we meet again- Slainte.